Vegan lemon blondies with thyme buttercream

[I've removed this post because it was fucking stupid. My apologies.]

You may recall that lavender buttercream I made for some bomb-ass cupcakes a few posts ago. Knowing how incredible it was to infuse coconut oil with fresh lavender, I decided that thyme might not be bad either. And what goes with thyme? Lemon, of course. That was a no-brainer. Not wanting to make actual cake, exactly, I went the route of these slightly cake-y, slightly fudgy blondies adapted from The Petite Cook’s recipe; then I topped them with sexy, flavorful thyme buttercream like the true foodie I am.

A very, very good decision that was.

Here’s the recipe.

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Lemon blondies

Adapted from The Petite Cook

Ingredients

125 grams • all-purpose flour • 1 cup

150 grams • granulated sugar • ¾ cup

5 grams • salt • 1 scant teaspoon

4 grams • baking soda • 1 scant teaspoon

50 grams • nondairy yogurt (such as coconut milk yogurt) • 3 tablespoons

56 grams • coconut oil, melted • ¼ cup

30 grams • fresh lemon juice • 2 tablespoons

Zest of two lemons

124 grams • silken tofu, blended until smooth • ½ cup

Instructions

Line an 8 x 8 baking sheet with parchment paper. Preheat oven to 350 degrees F.

Whisk together all-purpose flour, granulated sugar, and baking soda. In a separate bowl, whisk nondairy yogurt, coconut oil, lemon juice, lemon zest, and silken tofu until smooth. Fold wet ingredients into dry, then pour batter into baking sheet.

Bake for about 20 minutes or until golden brown and a toothpick inserted comes out with moist crumbs attached. The top should be dry.

Allow to cool for half an hour before removing from pan. Cool completely before slicing into nine squares and frosting.

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Thyme frosting

Adapted from these cupcakes

Ingredients

113 grams • coconut oil or margarine • ½ cup

Handful of fresh or dried thyme

270 grams • powdered sugar • 2 cups

30 grams • nondairy milk • 2 tablespoons

Salt to taste

Instructions

Start by melting vegan margarine in a saucepan with thyme. Boil gently for a few minutes, transfer to a bowl and let sit in the refrigerator overnight. The next day, melt down just until liquid and strain out thyme. Let firm up in the fridge for about half an hour.

To finish, place infused butter in the bowl and electric stand mixer and beat until light and fluffy. Add remaining ingredients under “frosting” and beat on low speed until combined, then whip once more until fluffalicious and frosting-like. Smear or pipe on blondies. Nosh.

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Gotta love those little swirls of frosting.

Like those chocolate wafers I made that one time, I have something...greater in mind for these blondies. But that shall remain a secret until it has all come together.

In the meantime, bring on the damn croissants.